Meen Pollichathu

Method

1. 1

   Clean fish: Take 2 whole pomfret or 4 pearl spot fish. Clean, descale and make deep cuts on both sides.

2. 2

   Make marinade: Blend 4 dried red chillies, 1 tbsp coriander seeds, 6 garlic cloves, 1-inch ginger and 1 tsp fennel with water to a thick paste. Apply generously all over fish. Marinate 30 minutes.

3. 3

   Prepare coconut stuffing: Mix half cup fresh grated coconut, sliced shallots, slit green chillies and curry leaves.

4. 4

   Wilt banana leaf: Pass a large banana leaf over a direct flame for a few seconds until pliable and soft.

5. 5

   Arrange for wrapping: Place some coconut stuffing on the leaf, lay the marinated fish on top, add more stuffing on top of fish.

6. 6

   Wrap and tie: Fold the banana leaf tightly over the fish tucking in the sides. Tie firmly with kitchen string.

7. 7

   Heat tawa: Heat a flat tawa on medium heat.

8. 8

   Cook first side: Place parcel on tawa and cook 12-15 minutes. The leaf will char slightly — this is normal.

9. 9

   Flip and cook other side: Turn parcel and cook another 12-15 minutes until both sides are charred.

10. 10

    Open and serve: Carefully open the banana leaf parcel at the table — the fish inside is moist and fragrant. Serve with rice and simple stir fry.